New Singapore Standards launch on TR 49: 2016 Cold Chain Management of Frozen Fish and Seafood.

New Singapore Standards launch on TR 49: 2016 Cold Chain Management of Frozen Fish and Seafood was held on 25 May 2016 by Food Standards Committee (FSC). Cold chain management refers to a temperature-controlled supply chain to keep the ideal storage conditions for perishable and temperature-sensitive products from the origin to consumer.

Cold chain management is crucial to the fish and seafood industry. There is a need to maintain fish and seafood at the correct temperature, to ensure optimum freshness and quality when it reaches the consumer.

This launch will highlight the recommended process from post-harvest handling, storage and transfer, packaging and distribution. Industry players can benefit by learning proper, efficient and practical cold chain management of raw and minimally processed frozen fish and seafood.

This launch was graced by Mr Andrew Kwan, Board Member of SPRING Singapore. The launch of this standard was TV and radio broadcasted. It was also reported in Channel News Asia (CNA) and ZaoBao newspaper.

http://www.zaobao.com.sg/news/singapore/story20160526-621307

http://www.channelnewsasia.com/news/business/new-standard-for-handling/2815318.html

This launch has attracted 188 participants from 77 organisations.